3. Why it needs to be performed??
Biosecurity
Immediate or long term animal or public health and safety
To avoid spreading of diseases
To avoid pollution or contamination
To make the area free of risk
4. Burial method
Ritual act of placing a dead person or animal,
and/or objects into the ground. This is
accomplished by excavating a pit or trench
5. Precautions whiles site
selection
Not floody area
500 feet from residences,
livestock facilities and
adjacent pastures owned or
leased by another person
300 feet from a road.
6. Pit types
1.2 m (4 ft) deep that will hold
about 2,500 kg of deadstock.
Closing these pits would
require a minimum of 0.6 m
(2 ft) of soil, to form a mound
higher than the level of the
ground at the perimeters of
the pit.
7.
8. Incineration or burning
Waste treatment that involves combustion of
disposible substances at high temperature results
in ash, gases & heat
10. Open field burning
It is burning of carcass on
combustible material (heaps,
tires & wood)
It requires fuel (diesel, jet
fuel, coal,)
precautions
it should be away from
residential area
Disadvantage:
uncontrolled
11. Air burn incineration
Air curtain incinerator
With Fans and blowers
the high volume of air causes
overoxygenation of the fire,
and make the fire more
stronger lead to strong
combustion
Many times strong
combustion
than open field method
12. Chamber fixed incineration
Controlled type of
incineration in which the
combustion is carried out
in chember
Usually the fuel is natural
gas
Advantage
controlled & proper
combustion
13. Composting
“Composting is a carcass disposal method that involves the placement
of carcasses beneath organic materials, which promotes decomposition
at elevated temperatures and destroys pathogens present in the
carcasses”
14. Types of composting
Indoor composting
It has been widely used by the poultry industry for bird mortalities.
Indoor composting is less affected by weather events, ambient
temperatures and seasonality and more protected from wind,
scavengers and drying conditions. Challenges involve
space limitations
Outdoor composting
It involves placement of carcasses in compost piles that are long,
narrow windrows or trapezoidal shaped and above ground. May
affected by weather events, ambient temperatures and seasonality
15. Material required for
composting
• Air flow
• Moisture
• Carbon nitrogen ratio(25:1)
• Sawdust.
• Hay and straw
• Crop residue
16. Procedure of composting
Place the carcass (or carcasses) on the bulking agent. If you’re
composting calves or other smaller animals, place them starting at the
back in a single layer, at least six inches apart.
Cover the carcass with another 12 inches of bulking agent. If the
bulking agent does not feel moist, add water before covering the
carcass
Record the species, weight, date, and amount of bulking
material used
When the first bin is full or the pile is as tall as you can work with, start
a second bin/pile if you have more mortalities
18. precautions
Temp should raise very soon (120-140 F )
After a week when temp lowers then turn
the pile
Do not allow carcasses to freeze before placing
them on a compost pile during winter season
19. Benifits
Biosecurity- It provides immediate, year-round disposal of
carcass.
No contamination-does
not contaminate groundwater, and turn waste into a
resource.
20. Rendering
“Rendering is an offsite process that uses heat to convert
carcasses and associated disposal material into meat and bone
meal, fat or tallow and water”
21. processing
Removing undesirable parts, cutting, mixing, sometimes
preheating, cooking, and separating fat and protein
materials.
The concentrated protein is then dried and ground.
Additionally, refining of gases, odors,and wastewater
(generated by cooking process) is necessary.
Rendering may be
Edible Inedible
22. Edible randering
end products are (protienaceous solids, melted fat, and water) are
separated from each other by screening and sequential
centrifugations.
The proteinaceous solids are dried and may subsequently used.
Inedible randering
The material is first ground, then heated to release the fat and drive
off the moisture, percolated to drain off the free fat, and then more fat
is pressed out of the solids, which at this stage are called "cracklings"
or "dry-rendered tankage“
The cracklings are further ground to make meat and bone meal.
24. Alkaline Hydrolysis
Process in which the carcass is disolve in strong solution of
sodium or potassium hydroxide lead to hydrolysis
25. Chemistry behind this process
In this process large molecules are broken down to smaller
ones
During this process protein coats of viruses are destroy and
other micro organism are killed due to very high pH 14
pH changes from 14 at start of process to 10 at end of the
process
Higher the fat contents less will be the pH so its depends
26. Although the availability is low but this process is fast and it
destroys all disease causing agent and leads to perfect
disposal of carcass.